Sugar Free Jumbo Pumpkin Spice Muffins

Soft, moist, JUMBO sized and all made without sugar! A comforting breakfast or snack in the fall season, don’t you think?

This is an adapted recipe of my Pumpkin Spice muffins which have sucanat in them. They both are delicious so it is really your preference on which sweetener you like. I personally think you should make both and do a taste test on your family, that’s always fun.

You could certainly make these average in size and get about 16-18 but I didn’t feel like cleaning another pan so hence they are Gigantic!

Brenda’s Notes:

Nutrition Info is with no toppings

You could sub stevia for honey, possibly 1/2 cup.

You could most certainly sub the whole wheat flour for gluten free flour if needed.

Brenda – I’m curious about some measurements here…and the ingredient list doesn’t include oil? But directions do…I am in the middle of making them. It seems it’s a lot of liquid for the small amount of dry ingredients. What am I missing here? I’ve added more whole wheat flour, and guessed at some oil, but wondered if you could let me know about the oil measurement. Thanks – I’m sure they’ll be mighty tasty but would like to make sure I have the ‘true’ recipe.

So very sorry Marsha!! My website was having some problems and I missed many comments as they were going to spam so I never saw this comment of yours. No oil was needed. It was an error on my part as I adapted them from my refined sugar free pumpkin spice muffins which does use oil. Since I had increased applesauce here in this recipe, no oil is needed. Did they turn out?

Hi! I recently found your website and I am really excited about all your yummy recipes!!! I was just wondering if oat flour can be made by processing regular oats in a blender or food processor? Thank you!!!

I baked these tonight and so wanted to like them, but they are too wet. Is something missing from the recipe? Were yours really dense and heavy? It seemed like there were too many wet ingredients when I was mixing them but decided to go for it and I used my last can of pumpkin in the house so I can’t try again I may chop them up and make a bread pudding instead!

I think this recipe calls for too much baking soda and definitely too much stevia. One tsp of stevia corresponds to one cup of sugar. It came out very bitter tasting, from both the baking soda and stevia.

That amount is not correct with the stevia used in this recipe, which is linked within the ingredients. The brand used, 1 tablespoon corresponds to 1/2 cup of white sugar. Sorry you found them to be bitter, my family loved them, but the each brand of stevia has different levels of sweetness.

Made a gluten free version of these as yesterday by replacing the wheat flour with a gluten free flour (Premium Gold All-Purpose Flour, Flax and Whole Grain). I also didn’t have pumpkin so I used 1.5 cups of bananas and omitted the pumpkin spice. They turned out great and both my kids loved them! Can’t wait to try them with pumpkin next time!